Whitewater Veggie Burgers

Developed by Pat McInnis of Alligator Pie Catering. If you or anyone you love is a veggie burger fan, you will want to have a stash of these in your freezer at all times. Make them once and you’ll never be satisfied with anything you can buy in the grocery store. A food processor will come in handy here.

Makes 12

1 tbsp vegetable oil

1 onion, diced

1 clove garlic, minced

1 tbsp cumin

1 1/2 tbsp chili powder

1-19 oz can black beans, drained, rinsed and roughly pureed

1 tsp oregano

1/4 cup parsley or cilantro, chopped

2 tbsp sesame oil

1/2 cup almonds, roasted and chopped

1 cup sunflower seeds, roasted and chopped

3 cups fine bread crumbs

1/2 cup soy sauce

5 eggs

2 cups carrots, grated

2 cups oats

flour for dredging

2 tbsp vegetable oil

Saute onions and garlic in oil, in a large skillet.

Place in large mixing bowl and let it cool a little.

Add remaining ingredients.

Mix well and shape into patties.

Dredge lightly in flour.

Heat vegetable oil in a large pan to brown the burgers on both sides, you may need to do this in batches with a bit more oil.

We serve our Veggie Burgers on Johnny’s Bakery whole-wheat burger buns topped with fresh local “Glade Farm” Daikon sprouts and Roasted Garlic Aioli or Tzatziki, both found in the “ Sauces” section.